This cut of pork is appropriate for a formal dinner or a celebration and it is relatively easy to prepare. Preheat your oven to about 325 degrees F and place the roast in a large pan. Cover each bone tip with aluminum foil to prevent charring. Roast in the over for 10-to-15 minutes per pound. After the crown roast is fully cooked, take it out of the oven and cover it with foil for about twenty minutes before slicing.
When it comes to ham, there’s really only one style of cooking: long and slow. With a thick roast, especially a bone-in roast, that’s the best way to get maximum flavor and moisture. Easiest way to do it is to put the ham in the oven at about 325 degrees, and cook for about 10 minutes per pound. You can apply a glaze if you like, just remember that opening the oven will increase the cooking time. Use a meat thermometer inserted deep into the meat (but not touching the bone!) to tell you when the roast hits 145. Take it out, cover with foil, and let it stand for a half an hour. Don’t worry, it’ll stay nice and hot. Slice and serve!